KR20090099393A - Processing method of garlic powder - Google Patents

Abstract

A method for preparing garlic powder is provided to reduce strong smell of garlic while retaining its flavor without the discoloration of the garlic powder. A method for preparing garlic powder comprises the following steps of: putting raw garlic into a wire mesh container and parboiling with 70~100°C of steam for 5-10 minutes(S1); drying the parboiled garlic on a plate-like stainless steel wire mesh drying rack at 20~25°C for 35-45 hours(S2); pressing the dried garlic in a pressing frame and drying and peeling the garlic at 20~25°C for 5-10 hours(S3); re-drying the peeled garlic on the drying rack at 30~40°C for 5-10 hours(S4); and grinding the dried garlic and packing the garlic powder(S5).

Description

Production Method of Powder Garlic {PROCESSING METHOD OF GARLIC POWDER}

The present invention relates to a method of manufacturing powdered garlic, and more particularly, to install a structure that generates water vapor by applying heat to the purified water, and only put the raw garlic without putting other additives in addition to the raw skin not peeled into the barrel of the structure It is manufactured to make functional food in powder or granule state after boiling. It relieves the strong smell that garlic smells excessively, and keeps it in a pure aroma. It is proposed to maximize the usefulness of garlic by long-term retention.

In general, garlic is a perennial plant of the liliaceae lilies, which is a monocotyledonous plant. It is a plant that has been widely used as a favorite food in Korea since ancient times. The body grows faster and mentally immature, but the body matures and has a tonic effect of becoming an adult. ' In addition, as a result of several studies, it has been reported that it has many physiological activities such as anti-cancer and antibacterial, analgesic effect, improved blood circulation, promoting hormone secretion.

Among the various components of garlic, allicin activates endocrine function in the body, clears blood, activates cells and promotes blood circulation, and is a representative component that shows the effect of nourishing tonic. Allicin is a volatile sulfur compound, which is produced by the change of the allin component of garlic in the action of allinase. Allicin is itself a odorless substance, but when it is changed by enzymes to allicin, it gives off the unique smell of garlic. This allicin is absorbed into the body and then circulates through the blood to energize the cells and stimulate the sex glands to promote the release of sex hormones.

Despite these beneficial benefits, however, garlic has been used only as a seasoning for most foods because of the inherent adverse smell of garlic.

Therefore, conventionally, there have been attempts to remove the smell peculiar to garlic by dipping fresh garlic in a high concentration of sodium chloride solution.

However, when processed in this way, there is a lot of loss of garlic's bioactive components, minerals or vitamins, and even if the reverse odor of garlic can be removed, it has been reported to be inadequate for commercialization that preserves the beneficial effects of garlic itself.

In addition, various attempts have been made to remove garlic's adverse odor and to manufacture consumer's favorite garlic products, but only simple attempts such as baking raw garlic are made to substantially remove the odor while preserving the active ingredient of garlic. An effective processing method has not been developed.

In the ten effects of garlic,

1. Strong sterilization and antibacterial effect.

Allicin has a strong bactericidal effect, which is more potent than penicillin or theramycin and is used as a dose or for external use.

2. Strengthening, tonic effect and fatigue recovery

When germanium is combined with vitamin B1, vitamin B1 is absorbed in unlimited amounts and stored in the body, which helps the body get tired or tired.

3. Enhance energy, improve arteriosclerosis, suppress body aging, cold, and frostbite.

When allicin binds to lipids, it clears blood, activating cells, promoting blood circulation, and warming the body.

4. Hypertension improvement

Potassium garlic removes sodium in the blood and normalizes blood pressure.

5. Improve Diabetes.

Allicin stimulates somatic cells to stimulate insulin secretion.

6. Has anticancer activity.

Organic germanium and H selenium help to prevent and prevent cancer.

7. Allergic inhibition of atopic dermatitis.

Suppresses the release of betahex sonamiminites enzymes, which are released during allergic reactions.

8. Promotes formal and digestive action.

Allicin stimulates gastric mucosa, promotes secretion of gastric juice, and colon colon.

9. Detoxification

Powerful detoxification of cysteine and methionine enhances the liver, and allins, allicin, thioether, melgaptan, hydrogen sulfide and its derivatives release heavy metals such as mercury and eliminate bacteria.

10. It has a neurostable and soothing effect.

Allicin acts on the nerves of the human body to calm and stabilize the excitability of nerve cells, relieve stress and improve insomnia.

Like this, garlic is indispensable in our diet, and it is an essential food that we have to be with us for the rest of our lives.

On the other hand, according to the prior art related to the present invention according to the Korean Patent No. 10-0208510 (Method of manufacturing powder garlic 1999.07.15. Announcement) cut the peeled raw garlic to 3 ~ 5mm dried and dried garlic pieces It is introduced to a method for producing a garlic powder by crushing with a grinder.

In addition, according to Korean Patent Publication No. 10-2004-0041737, the process of steaming and drying the peeled egg garlic is repeated several times, and then baked in an ocher kiln to prepare garlic powder for crushing the dried garlic with a grinder. It is introduced.

However, the conventional manufacturing method as described above uses peeled alkalized garlic or sliced garlic cut into garlic so that the amount of allahine, which is an active ingredient of garlic, is reduced and the irritation effect is reduced even when the body is absorbed into the body. There is a problem that the facilitation of hormone secretion is lowered.

Also, since the peeled egg garlic is steamed and dried, the enzyme called aliin of garlic, which is the main ingredient of garlic, combines with oxygen, and the altered allicin is lost, and since alinase is weak in heat, it is considerably lost during the peeling and steaming process. There is a problem that the biologically active component of garlic is weakened because it does not obtain allicin which is the main ingredient of garlic.

The present invention is to solve the conventional problems such as peeled raw garlic as it is boiled without putting any other additives in the structure container as it is dried and peeled and re-dried after the manufacture of powder or granules, strong fragrance of garlic The purpose is to produce a powdered garlic to reduce the odor to maintain a purified aroma, the taste and nutrients remain intact without changing the color of the garlic powder.

The present invention for achieving the above object is a first step of boiled unsealed raw garlic in a porous net container boiled for 5 to 10 minutes at 70 ~ 100 ℃ in water; A second step of drying the new boiled raw garlic in a plate-shaped stainless steel drying stand in a state in which the peel and al garlic are separated from the inside of the raw garlic in a state where the skin is not peeled off at a temperature of 20-25 ° C. for 35 to 45 hours; A third step of pressing the dried raw garlic into an elliptical shape in a pressing mold and then placing the dried garlic on a drying table for 5 to 10 hours at a temperature of 20 to 25 ° C. to obtain an egg garlic; A fourth step of redrying the stripped egg garlic at a plate-shaped stainless steel drying rack at 30 to 40 ° C. for 5 to 10 hours; The garlic powder, which is composed of the fifth step of packing the dried garlic, obtained by the fourth step, by pulverizing the powdered garlic, is not excessively felt and the color of the powder is good while the taste and nutrients are destroyed. Garlic powder can be obtained, and the convenience of drinking and the ease of storage can be used for long-term hygiene while maximizing the usefulness of garlic to achieve health improvement.

As described above, the present invention removes the adverse odor that garlic has through the process of boiling raw garlic without peeling, drying, peeling and drying, and powder or granules that can crush garlic having excellent bioactive effects. By producing the form, it will be very useful in the industry as a functional food utilizing the beneficial effects of garlic as it is, and will provide an effect that can maximize the usefulness of garlic.

Hereinafter, described in detail by the accompanying drawings a method of manufacturing a powder garlic of the present invention.

The present invention is the first step (S1) boiled raw garlic, the second step (S2) to dry the first boiled raw garlic, the third step (S3) to peel the skin after the first drying, and the garlic Fourth step (S4) of secondary drying, and a fifth step of pulverizing the powder and packaging the dried garlic.

1st process (process which boiled raw garlic in steam container)

It is a process to install steamed structure by applying heat to the purified water and maintain the temperature of 70 ~ 100 ℃ in the barrel of the structure so that only fresh garlic is added to it without adding any peeled raw garlic and boil it for 5 ~ 10 minutes.

2nd process (the first drying of boiled garlic)

New Year's boiled garlic keeps warm air at 20 ~ 25 ℃ in a stainless steel drying rack, and allows air to be stirred well, and the process of drying for 35 ~ 45 hours makes the garlic skin dry and the garlic inside the skin As the evaporation is reduced slightly, the egg garlic inside the shell is slightly reduced as the water evaporates and is separated from the shell. The process of drying without peeling is a process in which garlic eggs are sanitarily dried without exposure to the outside and no loss of living organisms.

3rd process (skin peeling process of peeling dried garlic)

When the garlic is dried, the peeler and the inner garlic are separated and the presser is installed. When the dried garlic is pressed, the peel of the garlic is broken and the garlic is pressed in the presser. Is flattened. It is a process of obtaining garlic eggs by putting them on a drying stand, maintaining a temperature of 20-25 ° C, drying and stripping for 5 to 19 hours.

4th process (the second garlic drying process)

The peeled egg garlic is placed on the drying stand in the shape of stainless steel plate and put into the drying stand for 5-10 hours at 30 ~ 40 ℃ temperature, so the air is well ventilated and the air is smoothly communicated. It is to obtain dried garlic for making garlic powder boiled in a drying process that can be maintained well without deterioration.

5th process (grinding of garlic and garlic powder)

The dried garlic powder is pulverized in a pulverizer to obtain a powdered garlic. The particle size of the powder is controlled to be pulverized by controlling the average size of the powder and granules to a general sized powder. Complete the manufacture of boiled garlic powder by sealing it in a plastic bag.

The powdered garlic obtained by the fifth process is preferably made of any one of powders or granules of 150 mesh or more.

Garlic powder obtained by the process as described above does not deteriorate in long-term storage and does not burn discoloration to achieve the stability of storage, purify the aroma of garlic and do not destroy various nutrients and flavors.

A steamer that heats 200 g of purified garlic, which is not peeled, is boiled with steam at 85 ° C. for 8 minutes, and then dried for 40 hours at 23 ° C. in a flat stainless steel dryer. The dried peeled peeled skin and the inner al garlic separated by the drying was pressed flat to a 3 mm thick oval in a pressing frame and dried at 23 ° C. for 7 hours at a drying stand to obtain an al garlic. The stripped almonds were pulverized using a grinder and then passed through a 155 mesh net to obtain garlic powder.

In order to approve the quality characteristics of the garlic powder prepared by the above process, sensory tests as shown in Table 1 were performed.

The figures in Table 1 measure the sensory per item based on 10 points among 30 general public and show the average value.

division Shape of powder Color of powder Aroma of powder Taste of powder evaluation Example 1 9 9 8 8 9

As shown in Table 1, the garlic powder obtained by steaming, peeling, and peeling raw garlic without peeling was found to be able to relieve the inherent adverse smell and to obtain a purified aroma. It doesn't deteriorate and tastes good, so you don't have to strain it.

1 is a block diagram of a process for producing a garlic powder of the present invention.

Claims (3)

In the production method of garlic powder using raw garlic, A first step of putting raw garlic which is not peeled into a porous network container and boiling at 70-100 ° C. for 5 to 10 minutes with steam; A second step of drying the new boiled raw garlic in a plate-shaped stainless steel drying stand in a state in which the peel and the egg garlic are separated from the inside of the raw garlic, which is not peeled off for 35 to 45 hours by a warm air at 20 to 25 ° C .; A third step of pressing the dried raw garlic into an elliptical shape in a pressing mold and then placing the dried garlic on a drying table for 5 to 10 hours at a temperature of 20 to 25 ° C. to obtain an egg garlic; A fourth step of redrying the stripped egg garlic at a plate-shaped stainless steel drying rack at 30 to 40 ° C. for 5 to 10 hours; And a fifth step of packaging the powdered garlic produced by grinding the dried egg garlic obtained in the fourth step. The method of claim 1, Garlic powder obtained by the fourth process is a method of producing a garlic powder, characterized in that made of any one of powder or granules of more than 150 mesh (mesh). The method of claim 1, Raw garlic dried in the pressing mold of the third step is a garlic powder manufacturing method, characterized in that pressed in an oval shape with a thickness of 2 ~ 5mmmm.

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